New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Stir it on the fire till thick enough, then add a large glass of rich wine, and half a glass of brandy; give the whole one scald, and put it in cups, to be eaten cold. _Lent Potatoes._ Beat three or four ounces of almonds, and three or four bitter, when blanched, putting a little orange flower water to prevent oiling: add eight ounces of butter, four eggs well beaten and strained, half a glass of raisin wine, and sugar to your taste. Beat all well till quite smooth, and grate in three Savoy biscuit. Make balls of the above, with a little flour, the size of a chestnut; throw them into a stewpan of boiling lard, and boil them of a beautiful yellow brown. Drain them on a sieve. Serve sweet sauce in a boat, to eat with them. _Rice Flummery._ Boil with a pint of new milk, a bit of lemonpeel, and cinnamon: mix with a little cold milk, as much rice flour as will make the whole of a good consistence: sweeten, and add a spoonful of peachwater, or a bitter almond beaten. Boil it, observing it does not burn. Pour it into a shape or pint bason, taking out the spice. When cold, turn the flummery into a dish, and serve with cream, milk, or custard round; or put a teaspoonful of cream into half a pint of new milk, a glass of raisin wine, a little sugar, and a squeeze of lemon. _Curds and Cream._ Turn to curd three or four pints of milk with runnet; break it, and let the whey run out, then put it into a bason; and when to be served, but it on a dish with some cream, or fine milk, either plain or sweetened. _Another way._ To four quarts of new milk warmed, put from a pint to a quart of buttermilk strained, according to its sourness; keep the pan covered until the curd be of a firmness to cut three or four times across with a saucer, as the whey leaves it: put it into a shape, and